Roasted Vegetables Soup

When you roast vegetables, you don’t just cook them—you unlock their deepest flavors. Blended into a silky soup, every spoonful is smoky, hearty, and packed with warmth

By @simplecooq

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 orange bell pepper
• 1 onion
• 6 garlic cloves
• 12 oz Petite Medley tomatoes
• 2 tsp olive oil
• 1 tsp paprika
• 0.5 tsp smoked paprika
• 0.5 tsp Italian seasoning
• 1 tsp dried thyme
• 0.5 tsp red chili flakes
• 1 to taste salt
• 1 to taste black pepper
• 0.5 cup heavy cream
• 0.25 Parmesan cheese
• 1 for garnishing red chili flakes
• 1 for garnishing croutons

Instructions

1. Preheat oven to 400 °F (200°C).
2. Place the cherry tomatoes on a baking tray with garlic cloves, bell pepper and onion.
3. Drizzle with 2 tsp olive oil, paprika, smoked paprika, Italian seasoning, dried thyme, red chili flakes, salt, and black pepper. Roast for 20-30 minutes.
4. Once the vegetables are tender and caramelized transfer into a pot and blend with vegetable broth.
5. Add heavy cream and Parmesan cheese mix thoroughly and let it simmer for 2 minutes.
6. Serve immediately, garnished with red chili flakes and croutons. Enjoy!